Description
Filet Mignon in Mushroom Sauce is the epitome of gourmet comfort food, transforming your dining experience into a luxurious affair. This delectable dish features tender filet mignon, expertly seared to perfection, and enveloped in a rich, creamy mushroom sauce that enhances the steak’s natural flavors. With earthy mushrooms sautéed alongside shallots, combined with heavy cream and a hint of Dijon mustard, this recipe delivers a symphony of savory notes in every bite.
Ingredients
- 2 filet mignon steaks (6 oz each)
- 1 cup fresh cremini mushrooms, sliced
- 1 shallot, finely diced
- 1/2 cup heavy cream
- 3 tbsp unsalted butter
- 1/2 cup low-sodium beef broth
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Remove filet mignon from the refrigerator and let it sit at room temperature for 30 minutes. Season both sides with salt and pepper.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Sear the filets for about 4 minutes on each side until golden brown; remove and set aside.
- In the same skillet, add the remaining butter along with shallots and mushrooms. Sauté until browned, about 5 minutes.
- Stir in beef broth, Dijon mustard, and heavy cream. Simmer for about 5 minutes until slightly thickened.
- Return the filets to the skillet, spooning sauce over them. Cook on low heat for another 3 minutes or until done to preference.
Notes
Let your steak rest for a few minutes after cooking to retain its juices.
For added flavor, consider adding fresh herbs like thyme or parsley during cooking.
Substitute different types of mushrooms like shiitake or portobello for varied tastes.
Nutrition
- Serving Size: 1 serving
- Calories: 522
- Sugar: 1g
- Sodium: 398mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 41g
- Cholesterol: 123mg
Keywords: - Let your steak rest for a few minutes after cooking to retain its juices.- For added flavor, consider incorporating fresh herbs like thyme or parsley during cooking.- Substitute different types of mushrooms such as shiitake or portobello for varied tastes.